Recipe Roasted Red Pepper Lasagna (Pasta)

Required Ingredients:

• 4 medium sweet red peppers
• 9 lasagna noodles
• 4 garlic cloves, minced
• 1 tablespoon olive or canola oil
• 1 (28 ounce) can crushed tomatoes
• 2 tablespoons minced fresh parsley
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 1/4 cup butter or stick margarine
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 1/2 cups fat-free milk
• 1 cup shredded Parmesan cheese

Preparing/Cooking:

• Cut each pepper into quarters; remove seeds.
• Place peppers, cut side down, on a foil-lined baking sheet.
• Broil 4 inches from the heat for 20-25 minutes or until skin is blistered and blackened.
• Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
• Peel off and discard skin.
• Cut peppers into 1/4-in.
• strips.
• Cook lasagna noodles according to package directions; drain.
• In a saucepan, cook red peppers and garlic in oil for 1 minute; add the tomatoes, parsley, sugar, basil and pepper.
• Simmer, uncovered, for 20 minutes.
• In a saucepan, melt butter.
• Stir in flour, salt and nutmeg until smooth.
• Gradually add milk.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Spread 1 cup pepper sauce in a 13-inch x 9-inch x 2-inch baking dish coated with nonstick cooking spray.
• Top with three noodles, 1-1/2 cups pepper sauce, 1 cup white sauce and 1/3 cup Parmesan cheese.
• Repeat layers.
• Top with remaining noodles, white sauce and pepper sauce.
• Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.
• Sprinkle with remaining cheese.
• Let stand for 15 minutes before cutting.

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